Sweet Potato, Corn & Black Bean Hash




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2 teaspoons canola oil

2 medium onions, chopped

1 medium sweet potato, peeled and cut into 1/2-inch dice

2 large cloves garlic, minced

1 jalapeño pepper, seeded and minced

4 teaspoons ground cumin

½ teaspoon salt

¾ cup water

¾ cup frozen corn kernels

1 15-ounce can black beans, rinsed

2 tablespoons chopped fresh cilantro

Freshly ground pepper, to taste

1 lime, cut into wedges


Heat oil in a large cast-iron skillet over medium-high heat. Add onions and saute until browned in spots, 3 to 5 minutes. Add sweet potato and cook, stirring, until it starts to brown in spots, 5 to 7 minutes. Stir in garlic, jalapeno, cumin and salt; saute until fragrant, about 30 seconds. Add water and cook, scraping up any browned bits, until liquid is absorbed, 3 to 5 minutes. Stir in corn and black beans and cook until heated through. Stir in cilantro and season with salt and pepper. Serve with lime wedges.


Serving Size

2 servings, about cups e


317 kcal

Total Fat

7 g

Saturated Fat

1 g

Unsaturated Fat

0 g

Trans Fat





734 mg

Total Carbohydrate

57 g

Dietary Fiber

15 g

Total Sugars

13 g


13 g




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